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Korean Steak Stir-Fry
with cauliflower rice / sesame cucumbers

Active: 30 min Total: 30 min
A sweet and savory sauce gives this beef stir-fry a Korean-inspired infusion of flavor. Serve the stir-fry over cauliflower rice. Chilled sesame cucumbers on the side add color and texture to round out the plate.


Cauliflower Rice:
  • Cauliflower, small - 1 head , florets chopped
  • Butter - 1 1/2 Tbsp
Sesame Cucumbers:
  • Cucumbers, small - 2 , diced
  • Sesame seeds, white - 2 tsp
  • Oil, toasted sesame - 1 tsp
  • Vinegar, rice - 1 tsp
Korean Steak Stir-Fry:
  • Garlic - 2 cloves , chopped
  • Ginger - 1 tsp , grated
  • Stock, any type - 2 Tbsp
  • Bragg's / coconut aminos - 3 Tbsp
  • Honey - 1 Tbsp
  • Vinegar, rice - 2 tsp
  • Hot sauce of choice (opt) - 1 tsp
  • Bell peppers, any color - 1 , sliced
  • Onions - 1/2 , sliced
  • Beef, boneless skirt steak - 1 lb , sliced ((sub flank steak))
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 1 Tbsp


  1. Make sauce - Chop garlic and grate ginger. Combine with stock, aminos, honey, vinegar (the portion for the beef) and hot sauce. (Can be done up to 5 days ahead)
  2. Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
  4. Make sesame cucumbers - Dice cucumbers. Combine with sesame oil, vinegar (the portion for the cucumbers) and sesame seeds. Refrigerate for at least 20 minutes and up to a day to let the flavors come together. (Can be done 1 day ahead)
  5. Beef - Slice beef against the grain (i.e., perpendicular to the fibers to prevent toughness) and toss with salt and pepper.

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  1. Heat a wok or nonstick saute pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Set cauliflower aside and cover to keep warm. Return wok to heat.
  2. Add oil and then onions and peppers to heated oil. Saute until tender, ~2 minutes.
  3. Add beef to onions and peppers. Saute until seared on the outside, 2 to 4 minutes. Pour sauce over beef and bring to a simmer. Simmer in sauce until beef is cooked through to your liking, 2 to 5 minutes more.
  4. Serve stir-fry over cauliflower rice, topped with some extra hot sauce if you'd like. Enjoy with chilled cucumbers on the side. Enjoy!



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